Asparagus and Salmon Quiche

Summary

Ingredients

• 200 g flour
• 100 g quark
• 3 tablespoon oil
• 2 Table spoons milk
• 1 egg (s)
• 1 pinch (s) salt
• some margarine
• g 1,000 asparaus, white
• 375 g salmon fillet (s) (wild salmon fillet)
• 200 g sour cream
• 200 g sour cream
• 100 g quark
• 0.5 ½ lemon (n)
• salt and pepper
• 5 egg (s)
• 1 bunch chives
• 150 g cheese, rated
• Margarine for the mold

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Instructions

1. Mix the flour, quark, egg, cooking oil, milk and salt into a smooth dough and wrap in cling film. Let rest in the refrigerator for 40 minutes.
2. Peel the asparagus and cut into 3 - 4 mm pieces, leaving the heads whole. Heat the margarine, sweat the asparagus in it for about 10 minutes, then strain and let cool.
3. Cut the chives into small pieces. Mix the sour cream, sour cream, quark, eggs, salt and pepper and the juice of half a lemon well. Cut the salmon fillet widthways into 3 - 4 mm wide strips and fold in with the asparagus and chives.
4. Grease the mold, roll out the dough and press it into the mold up to the edge. Pour in the quark mixture, add grated cheese and cook in the oven preheated to 200 ° C (top / bottom heat) on the lowest setting for 35 - 40 minutes. Tip: check the cooking point with a toothpick.